VANILLA CHAI CUPCAKES
Make and share this Vanilla Chai Cupcakes recipe from Food.com.
Provided by Barbell Bunny
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
- In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
- Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
- Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
- Buttercream Directions:.
- In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip.
Nutrition Facts : Calories 415.4, Fat 24.1, SaturatedFat 15, Cholesterol 92.6, Sodium 279.5, Carbohydrate 47.9, Fiber 0.7, Sugar 36.9, Protein 3.1
VANILLA CHAI CUPCAKES
Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to the combination of ginger and cardamom. Go ahead and pair with a steaming hot chai latte . . . you won't overdo it.
Provided by Kim Barnouin
Categories HarperCollins Cupcake Vegan Bake Spice Cardamom Cinnamon Ginger Nut
Yield Makes 18 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners and set aside. In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes. In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes. Add in the yogurt and vanilla extract and mix on low until combined. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg. Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.
- Pour the batter into the cupcake liners until each liner is about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.
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